Beetroot and Orange Relish

Ingredients

To make Beetroot and Orange Relish, you’ll need the following main ingredients:

• Fresh Beetroot: I always try to find fairly large beetroot as they’re easier to handle when peeling and grating while they are raw. Deep purple beets give the best colour here, but you can use other beet varieties with great success.
• Oranges: Use organic, unsprayed oranges and give them a good wash in hot water before testing.
• Sugar: I always use white sugar in my preserves for the best colour.
• Vinegar: You can use white, malt, wine or apple vinegar for this relish.
• Cumin: Ground cumin pairs beautifully with the earthiness of beets.
• Cardamon: Just a hint of citrusy cardamom will emphasise the orange flavour in the relish.
• Salt: Non-iodized sea salt is best for preserving as it will not affect the colour of the preserve.

Instructions

Beet and Orange Relish is simple to make and smells AMAZING while it cooks!

1. First, peel and grate your raw beetroot, then transfer it to a large saucepan with a heavy base. Zest the oranges into the pan, then chop up the orange flesh and add it. Discard the white pith and seeds.
2. Add all the remaining ingredients, bring to a boil, then turn the heat down and simmer for 45 minutes – 1 hour until the beetroot has softened. You want to still have a little liquid in the pan as it will set further as it cools.
3. When the beetroot has cooked, ladle it into sterilised jars (use a jam funnel! Link in recipe card!), seal and allow to cool completely before labelling and storing in a cool, dark place.

What to serve with Beetroot Relish

This is a very versatile condiment. It is very much at home with cold meats, terrines, or pate and fabulous with gamey meat like duck or goose. As always with beetroot, this relish pairs beautifully with goat’s cheese, so it’s ideal for adding to a cheeseboard.

This relish will keep in a cool, dark place for up to a year, though if you want it to stay brilliantly purple, keep it in the fridge or freezer.

PRO TIPS: Grating Beetroot

Grating beetroot can be messy, so wear an apron or dark clothes to avoid splatter and washing-up gloves to avoid staining your hands.

I always grate the beetroot by hand, but feel free to use the grating attachment on your food processor if you prefer. If you leave a little of the stem attached, it makes an excellent handle for grating.